Name: Sesame Tofu Sandwich with Spicy Basil Tahini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: For the Tahini; 2/3 cup tahini; 2 Tbsp toasted sesame oil; 1 large garlic clove; 1 small Asian chili; 1/2 cup fresh Thai basil leaves; 1-2 Tbsp water; Tofu; 2 Tbsp sesame seeds; 1 package firm tofu; 1/2 to 1 cup toasted sesame oil; 1/2 cucumber, sliced into thin rounds; 2 tomatoes, sliced into thin rounds; 4 slices of wholegrain bread

Ingredients

Units Scale

For the Tahini
2/3 cup tahini
2 Tbsp toasted sesame oil
1 large garlic clove
1 small Asian chili
1/2 cup fresh Thai basil leaves
1-2 Tbsp water
Tofu
2 Tbsp sesame seeds
1 package firm tofu
1/2 to 1 cup toasted sesame oil
1/2 cucumber, sliced into thin rounds
2 tomatoes, sliced into thin rounds
4 slices of wholegrain bread

Instructions

First, make the tahini. Combine all the tahini ingredients (wait on the water to see if you need it) in a blender or food processor, and pulse until smooth. Add water as needed to achieve your desired consistency.
Next, toast the sesame seeds in a dry frying pan over medium heat. Stir them around until they begin to brown, then remove from heat and transfer to a separate bowl.
Drain the tofu and slice into your desired shapes. I recommend 3/4" thick steaks that fit to whatever size bread/buns you're using.
In a heavy frying pan, heat the 1/2" of the toasted sesame oil over medium heat. Once it's quite hot (wait about 3 minutes), fry the tofu in batches. Let cook for 2-3 minutes on each side, flipping once golden all over. Immediately dip the fried tofu into the sesame seeds, and set aside. Alternatively, you can liberally sprinkle the sesame seeds over the hot tofu.
To assemble the sandwiches, spread a generous layer of tahini on one piece of bread. Layer tomatoes and cucumbers, then top with tofu and any remaining sesame seeds.